This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

This is my imitation of Iggy’s famous chili water. This sauce will add a punch to any recipe or just use it for dipping bread in like you would oil and vinegar.

Ingredients

2 clovesGarlic, Peeled

2 wholeRed Jalapeno Peppers (stems And Seeds Removed)

3 TablespoonsPeanut Oil

2 teaspoonsChili Powder

¾ cupsGranulated Sugar

½ cupsWater

½ cupsRice Wine Vinegar

¼ teaspoonsSalt

1 TablespoonCornstarch Dissolved

2 TablespoonsWater

Preparation

Combine the garlic, jalapeno peppers, peanut oil, chili powder, sugar, water, vinegar and salt in a food processor and pulse until pureed. Pour puree into a sauce pan and simmer over medium-high heat until it begins to thicken.

In a bowl, combine corn starch and 2 tablespoons water to make a paste. Whisk paste into the puree and cook for another 2 minutes to thicken. Remove from heat and cool.

This can be stored in the fridge for up to a month. If it is too thick for you after it cools, whisk in equal parts vinegar and water until you have the consistency you like.